Gâteau de Riz aux Abricots from Memories of Gascony by Pierre Koffmann
Preheat the oven to 190°C/375°F/gas 5. Boil 600 ml/1 pt water and blanch the rice for 2 minutes. Drain immediately and place in an ovenproof dish. Pour 500 ml/18 fl oz boiling milk on to the rice,...
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Ingredients
- 400 g/14 oz ripe apricots, quartered and stoned
- 100 ml/4 fl oz water
- 1 teaspoon lemon juice
- 100 g/4 oz caster sugar
- 25 g/1 oz butter
- a handful of raisins
- 100 g/4 oz long grain rice
- 750 ml/1¼ pt boiling milk
- 4 egg yolks
- 70 g/2½ oz sugar
- a pinch of salt
- 75 g/3 oz sugar
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